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Mancini Pastificio Agricolo

Spaghetti Turanicum Organic Pasta by Mancini Pastificio Agricolo (17.6 oz) | Semolina and water only | Imported from Italy

1.1 lb

$13.00

Words from The French Pantry

I chose pasta Mancini because this is the most recognized pasta in Italy, by far.

There are eleven 3* Michelin restaurants in Italy. Five of them are using Pasta Mancini, as well as fifty other 1* and 2* chefs in Italy. Chefs are never sponsored by the company, they only prefer the pasta's superior quality.

They received the Good Agricultural Practices label, which involves eco-friendly rules for sustainable agriculture. This ensures their raw materials are of the highest quality and nutrition, with minimal environmental impact and zero chemical residues.

Spaghetti is extremely versatile and works well with a wide range of sauces, from light olive oil-based sauces to hearty meat sauces.

Words from Mancini Pastificio Agricolo

Our Turanicum Wheat line pasta is made from Turanicum wheat (Triticum Turgidum subspecie turanicum, more commonly known as T. turanicum). The variety originated in the Khorasan region (north-east of Iran) and its cultivations are present in the Mediterranean basin and also in Italy, but in modern times they have been forgotten because of low yield.

In 2014 we have begun to develop methodologies and pasta making tools to best interpret the treasure of this wheat, revaluated and cultivated by the Prometeo company together with Oriana Porfiri, an expert cereal agronomist and breeder. We use circular bronze die plates and we dry Turanicum Wheat Spaghetti at temperatures between min. 36°C e max 46°C, taking 40 hours. The result obtained by the union of this semolina and water is an earth-colored pasta with a marked scent of wheat.

From qualitative studies a very interesting aspect has emerged regarding the peculiarity of the gluten, which is very soft and easily digestible.

Turanicum Wheat Spaghetti are 260 mm long and 2,2 mm wide.

Their cooking time is between 7 and 9 minutes.

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